Baked Turnip Taters Low Carb Diabetic Food

COUNTRY FRENCH CHICKEN (DIABETIC RECIPE)

Steps:

• Remove the skin from the chicken. Rinse chicken; pat dry.
• Spray a large cold skillet with non-stick spray coating. Preheat skillet over medium heat.
• Brown chicken on all sides in hot skillet.
• Drain fat from skillet.
• Season chicken lightly with salt and pepper. Add mushrooms, celery, white wine, carrot, onion, garlic, bay leaf, parsley, and thyme to the skillet.
• Bring to boiling; reduce heat.
• Cover and simmer for 35 to 40 minutes or until chicken is tender and no longer pink. Discard bay leaf.
• Transfer chicken and vegetables platter; keep warm.
• For sauce, bring liquid in skillet to boiling. Cook about 3 minutes or until reduced to 1/2 cup. Pour sauce over chicken and vegetables.

SCALLOPED FAUX TATOES/TURNIPS (LOW CARB)

Steps:

• Preheat oven to 350 degrees.
• spray cooking spray on the bottom of your baking dish so they don't stick.
• Peel and thinly slice turnips and onions - its best if you have a mandolin - they need to be thin.
• In a separete bowl - combine your philly and cream and add your spices - you can jazz these taters up with garlic and some heat or you can just go plain with salt and pepper- whisk these ingredients together as best you can to combine the philly and cream.
• lay a layer of turnip on the bottom - followed by a layer of onions followed by a layer of cheese - then continue until you have used all your ingredients. make sure you end with turnip on the top.
• Pour your cream mixture gently over the top- wiggle your layers around so that the moisture gets down to the bottom and all through the ingredients. If you think there should be a little more cream - by all means add more. Top off with a sprinkle of what ever spices you are using (salt, pepper, garlic, mixed seasonings etc).
• bake for 1 1/2 hours or until a fork goes through the tatoes easily -.
• serve and enjoy.